Pork Picatta


4 6 ounce boneless pork chop, pounded
1 Cup flour
1 egg, beaten with 1 ounce of milk
1 cup panko bread crumbs
1 cup Vegetable Oil
2 Cloves Sliced Garlic
1 Scallion sliced thin
1 tsp. Capers drained
Juice & Zest of 1 lemon
White Wine, 1/4 cup
Salt & Black Pepper to taste
1 Tbls Fresh Parsley &/or Dill
4 Tbls Cold Unsalted Butter

  1. Season chops with salt & pepper. Dredge in flour, dip in egg, then dredge in breadcrumbs. Set aside
  2. Heat oil in skillet over medium heat until shimmering
  3. Pan fry chops on both sides till golden brown & delicious, 3 minutes per side.
  4. Remove chops to plate, cover with foil to keep warm.
  5. Dump oil from pan. Add scallion and garlic and lightly sauté for about 1 minute.
  6. Add lemon juice and zest then reduce.
  7. Deglaze with quarter cup white wine; scrape bottom of pan to get the brown bits
  8. Turn heat to low. Slowly swirl in butter to create an emulsion. Do not bring sauce to a boil!
  9. Add fresh herbs and taste for seasoning.
  10. Serve sauce immediately over warm chops.
Wine Pairings:
Domaine Weinbach Riesling Reserve Personelle, $24.99
August Kesseler Spatburgunder $22.99


Yield: 4 Servings 
Serve with Pasta, Steamed vegetables, crispy fried artichokes, wilted spinach & mushrooms, toasted pine nuts…